The particular organoleptic and qualitative characteristics of Modena Ham correspond to the following requisites:
- pear shape, with the exclusion of the foot obtained by the elimination of excess fat by means of paring and removal of part of the rind and the covering fat;
- minimum weight not less than 7 Kg., usually between 8 to 10 Kg.;
- living red colour when sliced;
- savoury but not salty flavour;
- pleasing aroma, sweet but intense in the needle test also;
- characteristic consistency of the meat of the animal of origin.
The percentage of humidity contained in the cured product is 50-55% on average.
The percentage of salt is around 4-5% on average.
The percentage of protein contained in Modena Ham is about 26-27%; this characteristic makes the product particularly suitable in hyperproteic diets, as it is extremely digestible.

Furthermore, due to its mineral and vitamin content, and its limited content of cholesterol (less than other types of meats, such as beef and chicken) Modena Ham is an ideal food in low-fat diets if the fat is removed;
if considered as a whole it represents a food that is more than balanced in its composition of fats and protein.